• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

epicuricloud (Tina Verrelli) logo

  • Home
  • About
    • About Me
    • Cooking Contest Experiences
  • Tina’s Recipes
  • QVC Demo Recipes
  • Tasty Travels
  • Subscribe
  • Contact
    • Privacy Policy
  • Cookbook
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Cheese Stuffed Pretzel Rolls

November 1, 2017 by Tina Verrelli 4 Comments
Modified August 16, 2020 at 9:32 pm

Thanks for Sharing!

139 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

AKA: “Volcano Rolls”…The cheese will erupt, like molten lava, from some of the rolls while baking and form a delicious cheesy crust – Oh my! yes!  Imagine dunking in some soup, chili or spicy mustard!  We could not eat them fast enough hot out of the oven! ( :

Photo Directions for How to Stuff Cheese in Dough:

Shred the cheese and press into tablespoon sized “balls”

Flatten the dough portion slightly

Place a cheese “ball” in the center

Pull dough up around the cheese

Gather edges and pinch to sealGather edges and pinch to seal

Place pinched side down on baking sheet

Cheddar Cheese Stuffed Pretzel Roll!

Cheese Stuffed Pretzel Rolls

AKA: "Volcano Rolls"...The cheese will erupt, like molten lava, from some of the rolls while baking and form a delicious cheesy crust - Oh my! yes!  Imagine dunking in some soup, chili or spicy mustard!  We could not eat them fast enough hot out of the oven! ( :
Tina Verrelli - epicuricloud.com
Print Pin Rate
Servings: 16 rolls

Ingredients

Rolls

  • 1 1/3 cups warm water (about 105-110 degrees F.)
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 2 tablespoons warm milk
  • 2 tablespoons light brown sugar
  • 2 tablespoons oil (plus more to oil bowl/baking pans)
  • 4 cups bread flour (plus additional as needed)
  • 1 teaspoon salt
  • 8 ounces gouda, smoked gouda or cheddar cheese (not pre-shredded)
  • 1/4 cup pretzel salt or coarse koshar salt (optional, with the cheese it's not really essential)

Boiling Liquid

  • 2 1/2 quarts water (in 6-quart pot)
  • 1 tablespoon salt
  • 1/2 cup baking soda

Instructions 

Start Rolls

  • In stand mixer bowl, add warm water, yeast, milk, sugar, oil and 1 cup of the flour. Stir with flat or flex Allow yeast in mixture to “bloom” for 5 minutes.  You will see some bubbles push through the surface of the mixture if the yeast is active. In stand mixer bowl, add warm water, yeast, milk, sugar, oil and 1 cup of the flour. Stir with flat or flex edge beater just until combined.  
  • Add pour shield (if using) and turn stand mixer to speed 1.  Add flour a little at a time.  Once combined, stop mixer, remove pour shield and switch to dough hook.
  • Knead on speed 2 for about 5 minutes or until smooth dough ball forms.  If seems very sticky, can add a little extra flour a tablespoon at a time.  
  • Place the dough in an oiled bowl and turn dough over so both sides are oiled.  Cover the bowl with a clean towel or plastic wrap and place in a warm place to rise for about 45 - 60 minutes or until approx. doubled in size.
  • Shred the cheese.  Press tablespoon portions of cheese into a ball shape.  You can squeeze gently in the palm of your hand. (*Don’t use pre-shredded cheese, it won’t stick together.)
  • Press down on the dough to release the air from rising, place on your baking mat or lightly floured surface and roll into an even cylinder shape.  Cut into 8 equal pieces.  Cut each piece in half so you have 16 total pieces.   Take each piece and pat out with your fingers to form an approx. 2-3-inch round or square.
  • Place a ball of cheese in the center of the dough.  Gather up the edges of the dough and pinch together as if it were a drawstring purse or bag.   Turn over and gently press down to help seal bottom and form roll shape (about the size and shape of a small hamburger bun, about (2.5 – 3 inches diameter.)
  • Place rolls on two baking sheets, lined with silicone mat or greased parchment paper.  Repeat with other rolls.
  • Lightly cover with a damp towel or greased plastic wrap.  Place in warm spot to rise for 30-40 minutes.  Should be fluffy and larger, not quite doubled.
  • Preheat oven to 400 degrees.

Start Boiling Liquid While Rolls are Rising:

  • Add 2 ½ quarts water and salt to large pot (6-8 quart) and bring to boil.   Make sure the water only fills the pot about 1/2 full so as to prevent boil over when you later add the baking soda.
  • Add baking soda a little at a time to boiling water.  Be cautious, as water will tend to boil up when you add the baking soda.

Finish Rolls

  • Take two rolls at a time and place in boiling water mixture.  Boil for 30 seconds, flip and boil for another 30 seconds on the other side.
  • Remove with a spider, slotted spoon or tongs and place back on baking sheet, arrange the rolls about 2 inches apart.  You will fit 8 rolls on each baking sheet.
  • While the rolls are still wet, score the top in a shallow “X” shape with a sharp knife.
  • Optional: Sprinkle with a pinch or two of pretzel or kosher salt.
  • Bake for about 15 minutes, rotating baking sheets halfway through.  They will be done when they are a deep brown color and sound hollow when tapped.
  • Remove from oven and allow to rest for about 5 minutes, then transfer to cooling rack. Serve warm or at room temperature.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: bread, Breakfast & Brunch, Dinner / Lunch, QVC Recipe, yeast dough Tagged With: baking, cheese stuffed pretzel rolls, cheese stuffed rolls, KitchenAid Stand Mixer, pretzel rolls

Reader Interactions

Comments

  1. Stephanie

    March 31, 2020 at 7:53 am

    Do you have to use bread flour; unfortunately I only have all purpose flour? Thanks

    Reply
    • Christina Verrelli

      March 31, 2020 at 9:03 am

      Hi Stephanie – Go ahead and use your all-purpose flour! We have to use what we have these days! Take care!

      Reply
  2. Sarah Lawing

    March 31, 2020 at 4:36 pm

    In Step #1 the first thing is says is to let the yeast bloom for 5 minutes. Do I understand this means first you add the water, yeast, milk, sugar, oil and 1 cup of flour, mix to combine, and then let it rest for the yeast to bloom?

    Reply
    • Christina Verrelli

      March 31, 2020 at 4:46 pm

      Hi Sarah – Yes, Combine the water, yeast, milk, sugar, oil and 1 cup of the flour. Stir and let sit for about 5 minutes – so the yeast can activate. I rearranged the wording in the post, so hopefully makes sense for others – THANK YOU!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to epicuricloud!

Hi I'm Tina, Mom-Teacher-Foodie-Recipe Creator

On-Air Guest for KitchenAid on QVC

EPICURI: Foodie, passion for food and drink.
CLOUD: A sharing place.
Love to share my recipes here! Join me!

Read More…

Search

KitchenAid on QVC Calendar:

There are no upcoming events.

View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Dinner & Lunch Recipes:

Shiitake, Ginger & Pork Pot Sticker Soup

Butternut Squash Stuffed Shells

Whiskey Glazed Corned Beef Hash and Eggs

Whiskey Glazed Corned Beef: 2 meals in 1

Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps Recipe (+ Vegan Version)

Empanada Party: 4 Fillings + 3 Sauces = YUM!

PB & Fluff Push Pops (Just a Quick Idea)

Warm Farro Salad w/ Grilled Flank Steak

All-Time Favorite Recipes:

Pumpkin Snickerdoodle Cookie Cups

Thanksgiving Stuffing For Your Crowd (2 Recipe Sizes for 6 – 30 people)

Salted Caramel Toffee No-Bake Cheesecake

No-Churn Ice Cream

Italian Style Chicken Salad

Cool Beans Breakfast Cookies

Potato and Brussels Sprouts Gratin

Make Ahead Whipped Cream (Stabilized)

Pet Treat Recipes:

Homemade Dog Waffles – “Woofles”

Purr-fect Kitty Salmon Treats

Ruff, Ruff Truffles: Pumpkin & Peanut Butter Dog Treats

Peanut Butter and Pumpkin Doggie Biscuits

Meow-ums Kitty Crackers

“gnaw, gnaw” Biscuits: Teeth Tamers for Guinea Pigs and Rabbits

Cockatiel Seed “Tweets”

Peanut Butter and Banana “Barkies” (Dog Cookies)

Recipe & Post Archives

  • January 2023 (2)
  • December 2022 (2)
  • November 2022 (6)
  • October 2022 (3)
  • September 2022 (3)
  • July 2022 (1)
  • June 2022 (4)
  • May 2022 (1)
  • April 2022 (4)
  • March 2022 (1)
  • February 2022 (1)
  • January 2022 (3)
  • December 2021 (1)
  • November 2021 (1)
  • October 2021 (3)
  • September 2021 (1)
  • August 2021 (2)
  • July 2021 (3)
  • June 2021 (4)
  • May 2021 (5)
  • April 2021 (3)
  • March 2021 (3)
  • February 2021 (1)
  • January 2021 (2)
  • December 2020 (2)
  • November 2020 (3)
  • October 2020 (2)
  • September 2020 (4)
  • July 2020 (2)
  • June 2020 (6)
  • May 2020 (3)
  • April 2020 (4)
  • March 2020 (6)
  • February 2020 (6)
  • January 2020 (6)
  • December 2019 (4)
  • November 2019 (4)
  • October 2019 (5)
  • September 2019 (8)
  • August 2019 (6)
  • July 2019 (6)
  • June 2019 (5)
  • May 2019 (5)
  • April 2019 (6)
  • March 2019 (4)
  • February 2019 (5)
  • January 2019 (3)
  • September 2014 (1)
  • August 2014 (1)
  • August 2013 (1)

Tina’s Recipe Categories

Appetizer BBQ sides Beef Blender Recipe bread Breakfast Breakfast & Brunch Brunch cake chicken Chopper Recipes Christmas Christmas Recipes Cocktails / Beverages Condiment Cookies Cooking for A Crowd Dessert Desserts for a Crowd Dinner / Lunch Easter food adventure Fourth of July Halloween Holiday Recipes Lunch Box Ideas Pasta Pet Treats QVC Demo Links by Date QVC Recipe salad Salads / Sides / Vegetables Sauce Sauces & Condiments School Treats Side Dish Snacks Soup Spring Foods summer foods Thanksgiving Uncategorized Vegetables Vegetarian yeast dough

Footer

 

Subscribe via Email!




Copyright © 2023 epicuricloud (Tina Verrelli)

139 shares
  • Facebook
  • Twitter
  • Pinterest
  • Yummly
  • Email

Homemade Made Easy Cookbook - Order Now! Dismiss